Salmon Roe – Premium Red and Pink Caviar from Chum, Pink, and Sockeye Salmon

Our Salmon Roe Caviar selection features three exceptional varieties: Chum, Pink, and Sockeye. Each harvested from wild-caught salmon in the cold, pristine waters of the North Pacific. Known collectively as “red caviar,” these delicacies are celebrated for their vibrant color, natural freshness, and satisfying pop, offering flavors that range from delicately sweet to boldly briny.

Chum Salmon Roe (Oncorhynchus keta) is prized for its exceptionally large pearls, ranging from golden-orange to deep amber. It offers a rich, briny-sweet flavor and a smooth texture that make it one of the most premium types of red caviar.

Pink Salmon Roe (Oncorhynchus gorbuscha), often referred to simply as pink caviar, delivers large to medium pearls with a bright, translucent orange-pink hue. It has a clean, briny taste with a gentle sweetness, making it an elegant choice for both traditional and contemporary presentations. Pink caviar is valued for its balance of size, color, and flavor, making it a versatile option for everything from gourmet hors d’oeuvres to sushi toppings.

Sockeye Salmon Roe (Oncorhynchus nerka) features small to medium pearls with a deep, rich orange color and a bold, ocean-forward flavor. Its robust character appeals to those who prefer a more intense caviar experience.

All of our salmon roe caviars are prepared in the traditional Malossol style, meaning “little salt” in Russian, to preserve the natural flavor, texture, and aroma of the roe. Because they are sourced from wild salmon, subtle variations in taste occur between harvests, influenced by the salmon’s seasonal ocean diet. This natural variation adds authenticity and depth to every tin.

Perfect for gourmet entertaining, special celebrations, or luxurious everyday indulgence, our salmon roe caviars can be enjoyed on sushi, blinis with crème fraîche, toast points, or directly from the tin with a mother-of-pearl spoon. Pair with chilled vodka, champagne, or crisp white wine for a truly unforgettable tasting experience.

Q&A – Salmon Roe Caviar

What is red caviar?

"Red caviar" is the common name for salmon roe, encompassing varieties such as chum, pink, and sockeye salmon caviar. Its pearls range in size from small to exceptionally large, depending on the species, and display colors from bright golden-orange to deep amber-red. Known for their briny, ocean-fresh taste and satisfying pop, these roes are traditionally prepared in the Malossol style to preserve their natural flavor. Red caviar is a staple in Russian and Japanese cuisine, served on blinis, sushi, or enjoyed on its own with chilled vodka or champagne.

What is pink caviar?

"Pink caviar" comes from pink salmon roe (Oncorhynchus gorbuscha). The pearls are medium to large with a translucent orange‑pink hue, a clean briny taste, and gentle sweetness. In size and intensity it sits between chum and sockeye, which makes it versatile for sushi, canapés, and modern presentations.

Which type has the largest pearls?

Chum salmon roe has the largest pearls, followed by pink salmon roe, with sockeye salmon roe being the smallest.

What does Malossol mean?

Malossol means “little salt” in Russian and refers to the traditional low-salt preparation that preserves the roe’s natural flavor.

Does the flavor vary?

Yes. Because these caviars are wild-caught, flavor may vary slightly depending on the salmon’s seasonal diet and habitat.

How should salmon roe caviar be served?

Serve well-chilled on sushi, blinis, toast points, or directly from the tin. Pair with champagne, chilled vodka, or dry white wine.